Fabio Favati

Fabio Favati is an Associate Professor of Food Science & Technology at the Department of Biotechnology, University of Verona. He holds roles including member of the Faculty Board of PhD in Smart Agrifood Sciences and Biotechnology Teaching Committee. His research focuses on sustainable food processing, agro-food by-product valorization using green technologies (e.g., supercritical fluids and NADES), and sensory analysis. He leads the Supercritical Fluid Lab and Sensory Analysis Lab (ISO 8589:2007-certified) at the Department.

Education & Experience: Curriculum includes extensive contributions to food innovation and sustainability. Teaching spans courses like Food Processing & Preservation Technologies, Food Product Development, and Quality Management in the Food Industry across multiple academic programs.

Research Interests: Development of eco-friendly extraction methods (e.g., NADES for carotenoids/anthocyanins), functional food fortification, and holistic food preservation integrating sensory evaluation. Projects include valorizing olive oil by-products, microalgae biomass, and pumpkin/radicchio wastes. Collaborates with local/national industries.

Grants & Projects: Leads initiatives like SustaIn4Food (2020–) for sustainable agro-food processes and functional food development. Engages in industry partnerships for product innovation (e.g., fortified chocolate, low-FODMAP foods).

Labs & Facilities: Manages advanced labs for supercritical fluid technology and sensory analysis. Equipment includes high-pressure reactors (up to 100 MPa) and computerized sensory data systems.